A tasty and healthy chicken salad recipe that you can cook in under 30 minutes
Course Main Course, Salad
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
3Tbspolive oilextra virgin
2boneless chicken breastsskin on
1cupstrawberrieshulled and quartered
1/4cuphazelnutsraw or toasted
In a small bowl, whisk the balsamic vinegar with olive oil, honey, smoked paprika, fennel seeds, salt, and pepper, until blended.
Place the chicken breasts in a shallow bowl and pour half of the dressing. Cover and refrigerate for 10 minutes to 2 hours.
Spray a grill pan or non-stick pan with cooking spray and heat to medium-high. Place the chicken breasts on the hot pan. Cook for 3 minutes then flip them. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 15 minutes more, turning every 5 minutes or so. Cooking time depends on the chicken's thickness, but it will be fully cooked when it hits 75C/165F degrees internal temperature. Let it rest for 5 minutes then slice it.
Place the spinach, strawberries and red onion in a bowl. Add the avocado, sliced chicken, and top with feta and hazelnuts.
Pour the remaining dressing, mix and serve immediately.